lace raspberries or kiwi slices on top of tartlets and serve.
Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.
until set.
For the kiwi sauce, combine all ingredients in
Peel and roughly chop the kiwi fruit and bananas and put in a blender or small food processor with the lemon juice and honey.
Blend until smooth and pour into a glass. Fill up to the top with mineral water and stir to mix. Serve decorated with kiwi fruit slices.
Wash and drain bag of salad. Toss with first 5 ingredients. Peel and puree kiwi in food processor until liquid. Pour into small mixing bowl through sieve and press pulp to extract juice ( I used the pestle from my mortar to press pulp). Squeez juice from lime into kiwi juice and whisk in olive oil. Drizzle sparingly over salad.
Fill a glass with ice cubes. Mix liqueurs and pour over ice. Top with passion fruit juice. Decorate with kiwi slice and mint.
Put the fruit in a glass and top with the kiwi liqueur. Fill with chilled champagne. Garnish with the kiwi slice.
Pour 1/6 cup lime juice in a bowl. Take the cocktail glasses and dip the rim of the glass into the lime juice, then dip into the sugar, and set aside to dry. Meanwhile, mash the diced kiwi fruit with the rest of the lime juice and the honey. Stir in the mineral water or club soda and chill. To serve, pour the juice into the glasses and decorate with a slice of kiwi fruit.
Cut peeled kiwi fruit into eighths; discard seeds
Push kiwi's through the juicer first followed by the grapes.
Pour into a glass, garnish with some grapes and a kiwi slice skewered on a wooden stick.
Peel two of the kiwi fruits.
In blender container,
Cut kiwi in half and scoop out
Combine mango with 2 tbsp of the sugar in a food processor. Process until smooth. Pour 1/2 of the mango mixture evenly into eight 2/3-cup ice pop molds. Freeze 30 mins.
Process kiwi fruit with remaining powdered sugar until smooth. Divide kiwifruit mixture evenly among molds. Freeze 30 mins.
Top with remaining mango mixture and freeze 2 hours, or until completely frozen.
Blend or process kiwi fruits, ice, apple juice, chopped mint and sugar until smooth.
Pour into glass; top with shredded mint.
Combine kiwi, lime, mint and sugar. Pound with the end of a rolling pin until crushed. Distribute between 4 serving glasses. Add vodka then fill glasses with crushed ice. Top with soda water. Serve immediately.
Place all ingredients in blender and pulse 15-30 seconds to break up chunks until smooth.
Divide between 2 glasses and garnish w/ extra kiwi and pineapple chunks if desire.
Toast bread then coat with butter. Arrange lettuce leaves and turkey on top. Add carrot and kiwi. Serve garnished with mint.
Rinse spinach leaves, discarding stems; pat dry.
Combine spinach, strawberries, and kiwi in large bowl.
Add almonds, feta, and onion.
Toss lightly.
Top with grilled chicken breasts.
Add dressing and toss lightly again.
Combine kiwi, pectin and pineapple juice in a large saucepan.
Bring to a boil stirring constantly.
Add sugar, stirring until disolved.
Return to a rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat-skim off foam.
Ladle into clean hot jars leaving 1/4 inch head space.
Process 10 minutes in a boiling water bath at altitudes up to 1000 feet.
ours.
Meanwhile, toss mango, kiwi, pineapple, pinch salt and remaining